The Best Baked Ziti Ever

This baked ziti will be the best you ever had, it is cheesy with the perfect blend of cheeses, and spices. The key to this perfect ziti is to make my homemade marinara sauce. The sauce is very easy and I only use a certain brand and type of canned tomatoes. Or if desired you can use your favorite homemade sauce. This pasta sauce is so good with a few secret ingredients so it is not to acidic. 

Ingredients For The Baked Ziti:

1 pound ziti pasta
1 ( 16 ounce) container ricotta cheese
16 ounces mozzarella cheese
1/4 cup parmesan cheese
salt and pepper to taste
1 Tablespoon fresh or dried parsley
1 teaspoon dried garlic
1 teaspoon fresh basil, chopped
Sauce: Recipe below


Ingredients For The Sauce:

3 ( 28 ounce) cans Tuttorosso crushed tomatoes
1 medium onion finely chopped
4 garlic cloves finely chopped
3 teaspoons sugar
6 fresh basil leaves or 2 Tablespoons dried basil

2 teaspoons dried oregano or 1 teaspoon fresh chopped finely

4 Tablespoons parsley dried or fresh
1/4 of a peeled carrot ( not cut, just to throw in sauce whole then to be taken out in the end)
1 bay leaf
1/4 cup extra virgin olive oil

Directions For The Sauce:

In a large pot over low-medium heat add the olive oil and the onions and cook about 10 minutes until translucent but not brown. Add the garlic and cook for 2 minutes stirring, not letting it turn brown. Add the tomatoes, sugar, basil, oregano, parsley, carrot, and the bay leaf. Cook on low-medium heat for around 2-3 hours stirring frequently. Remove bay leaf and carrot before ready to serve.



Directions For The Baked Ziti:

1. Preheat oven to 350 degrees. 
2. In a large bowl place ricotta, 3/4 of the mozzarella, parmesan, salt, pepper, basil, parsley and garlic, then with a large wooden spoon stir all ingredients together until combined. Set aside.
3. In a large pot of boiling salted water cook pasta until al dente, about 8 minutes, drain, then pour the pasta into the cheese mixture and stir to combine, ladle the sauce into the pasta mixture, using 3/4 of the sauce about 3-4 cups until mixture is all coated in sauce, if the mixture is a little cheesy, add a little bit of sauce at a time until pasta is all coated. Save about 1- 1 1/2 cups sauce to drizzle over entire pasta dish then sprinkle the rest of the mozzarella cheese over the top. You can also sprinkle a little parmesan cheese on top.
4. Bake covered with tented foil for 30 minutes, then remove foil and place your oven on broil for 1-2 minutes until cheese is bubbly and brown, careful and watch your cheese the entire time, because it will burn if it is under broiler to long.
5. Note: If you do not want to broil cheese, just remove foil and cook for an additional 5-10 minutes until cheese is bubbly and brown.

Supreme Pizza Poppers

These delicious savory poppers are perfect, they have a buttery, flaky crust, then filled with cheese, pepperoni, pepper, then baked to perfection and place dipping sauce on the side, these will be gone right before your eyes. Great for parties, sports games, snack for yourself or the family at night. I have made a few similar recipes but using bacon that I will post. Ever since I saw this recipe. I love it!!

Ingredients:

• 1 package refrigerated crescent rolls
• 1-1/2 cups mozzarella cheese
• 48 slices pepperoni
• 1/2-3/4 cup finely diced green pepper
• 1-2 cups pizza sauce for dipping
•  

Directions:

1. Preheat oven to 350 degrees. Spray two mini muffin tins with non-stick  spray.
2. When you unwrap the crescent roll package, separate the four rectangles ( triangles) If they fall apart, that’s fine, just put them back together. You should have four even rectangles. Slightly roll out the dough horizontally and vertically.
3. Sprinkle the mozzarella on each rectangle and then sprinkle with a little bit of chopped green pepper. Press into dough. Layer pepperoni on top of cheese and peppers. There should be three rows of four pepperonis each.
4. Tightly roll, jelly roll style and cut each rectangle into six pieces.
5. Place poppers, cut side down into mini muffin tins.
6. Bake for about 10 minutes or until crescent roll dough is cooked through and pale brown.
7. Serve with warm pizza sauce.

Recipe slightly adapted and photo source from: http://www.cookingforkeeps.com/2014/01/31/supreme-pizza-poppers/#ixzz39cmhEXnB

Great Giveaway

TIME FOR A GREAT GIVEAWAY:
So It is time for me to Thank You all for supporting and following my page.
You will be winning a beautiful serving platter, kitchen hand towels with a lovely pink flower, pink napkin holder, and a beautiful embellished cupcake notebook pad all wrapped in a beautiful pink wrap. Their are only 3 simple rules to follow:
1. Like my page
2. Share my page on your timeline and tell them that you sent them to me.
3. Post your favorite recipe on this post
 The winner that sends the most followers and the recipe that I love the most will be posted on my page and shout out will be given to you or your page and your recipe will be posted on my blog and facebook page. Plus you win this beautiful gift. The giveaway starts today August 5th at 10:00am and will end on August 10th at 10:00 am. The winner will be announced on my page 12:00 this Sunday August 10th. So look for your name and good luck to you all.

Crispy Cheddar Baked Potato Wedges

What is better than a crispy cheddar red skinned potato that crispy on the outside and soft and tender on the inside. I love potatoes, any way I can have them. This recipe is perfect for any meal, to go with beef, chicken, or pork. Have these with burgers or hotdogs. Serve them at parties, or just a late night snack add some bacon and dip in sour cream or ranch dressing.


Ingredients:

6 medium red potatoes, scrubbed, leave skin on or you can take skin off, these I made with skin off
3-4 Tablespoons olive oil
1 cup grated Cheddar cheese
salt and pepper to taste
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 Tablespoon Italian seasoning
Note: You can sprinkle crisp bacon and scallions at the end

Directions:

1. Preheat oven to 400 degrees.  
2. Cut potatoes into wedges or chunks and put in a large bowl.  Drizzle the olive oil over the top of the potatoes and toss to coat.  All of the potatoes should be evenly coated, if not, add a little more oil.  Add the remaining ingredients and stir together until all the wedges are coated.  
3. Pour onto a greased dark baking sheet.  
4. Bake for 40-45 minutes or until golden brown, cheese is bubbly and potatoes are tender. You may have to cover with foil the last 15 minutes if cheese becomes to brown, so check on it after 30 minutes.  Serve with ranch dressing for dipping.  

Homemade Buttermilk

Here is a easy way to make homemade buttermilk, no need to go to the store if you do not have any. I use buttermilk in almost all of my baking, also for marinating chicken, biscuits, pancakes, the secret to the make most of my cake and cupcakes and using buttermilk, it makes the most delicious and moist cake. This recipe calls for 1 cup but you can half, double or triple this recipe..

Ingredients:

1 cup milk 
1 tablespoon lemon juice or white vinegar

Directions:

1. Combine the milk and lemon juice. Measure 1 cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar.
2. Let stand 5-10 minutes. Let the mixture stand at room temperature for 5-10 minutes. When it is ready, the milk will be slightly thickened and you will see very small curdled bits and that is fine. (This substitute will not become as thick as regular buttermilk.)
3. Use the buttermilk. Use this substitute (including curdled bits) as you would buttermilk in your recipe.

Shrimp Scampi Dip

This creamy shrimp scampi dip is one word "Amazing" a cheesy blend of shrimp,garlic, white wine, cream cheese, and a blend of cheeses. Talk about with every bite cheesy goodness. This delicious dip will soon be your favorite like it became mine. When I found this recipe, I thought how genius. It is that incredible. Grab your favorite baguette and toast or grill it and dip away!!!

Ingredients:

• 3 tablespoons butter
• 8 ounces medium shrimp, peeled, deveined and roughly chopped
• 4 cloves garlic, minced
• 1/4-1/2 teaspoon red pepper flakes, to taste
• 1/4 cup white wine
• 2 tablespoons freshly squeezed lemon juice
• salt and black pepper, to taste
• 4 ounces cream cheese, softened
• 1/4 cup sour cream
• 3 tablespoons mayonnaise
• 2 tablespoons chopped fresh parsley leaves
• 1/2 cup shredded mozzarella cheese, divided
• 2 tablespoons grated Parmesan

Directions:

• 1. Preheat oven to 350 degrees F. Lightly coat a 9-inch baking dish with nonstick spray and set aside
• 2. In a large skillet, melt butter over medium high heat. Add shrimp, garlic and red pepper flakes. Sauté stirring occasionally, until turn pink about 2-3 minutes. Whisk in wine and lemon juice then season with salt and pepper, to taste.
• 3. Bring to a simmer then remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.
• 4. Spread mixture into the prepared baking dish and  sprinkle with remaining 1/4 cup mozzarella. 
• 5. Place into oven and bake until bubbly and golden, about 10-14 minutes.

recipe slightly adapted and photo source: http://damndelicious.net/2014/08/01/shrimp-scampi-dip/

Garlic Parmesan Knots

These buttery, flaky and coated with butter, parmesan and spices knots are so easy to put together and will be gone when they come out of the oven, they are a perfect snack, no need to order from your favorite pizza place when you can have these delicious knots in just minutes. After I found this recipe I have been making them all of the time, you only need a few ingredients and I am sure they  are in you pantry, stock up on biscuits because these will become your favorite.

Ingredients:

• 1/4 cup unsalted butter, melted
• 2 tablespoons grated Parmesan
• 3/4 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon salt
• 1 (16-ounce) tube refrigerated buttermilk biscuits

Directions:

• 1. Preheat oven to 400 degrees and lightly oil a baking sheet or coat with nonstick spray and set aside
• 2. In a small bowl, whisk together butter, Parmesan, garlic powder,oregano, parsley and salt then set aside.
• 3. Halve each of the 8 biscuits, making 16 pieces. Roll each piece into a 5-inch rope, about 1/2-inch thick, and tie into a knot, tucking the ends.
• 4. Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture. Place into oven and bake until golden brown, about 8-10 minutes.
• 5. Serve immediately, brushed with remaining butter mixture. And if you like dip in marinara sauce

recipe and photo source:http://damndelicious.net/2014/04/14/easy-garlic-parmesan-knots/

Vanilla Blueberry Muffins

These unbelievable muffins are  loaded with juicy, sweet, plump blueberries in a light and fluffy muffin with yummy vanilla in every bite. And with a sprinkling of sparkling sugar on top, you get a bite of a little sweet crunch on top. 

They are great for breakfast-on-the-go or even as a snack when you want something sweet. I never worked with vanilla bean paste until I saw this recipe, and wow it is amazing, you can use vanilla to replace the bean paste, but what sets these muffins to an entire new level is the vanilla bean paste, you can find at Amazon or William-Sonoma 

Note: Natural vanilla bean paste is an alternative to whole vanilla beans. This rich concentrated paste can be used in place of an extract. Use it to flavor cakes, puddings, cookies, custards, whipped cream, and ice cream or anywhere the flavor and appearance of vanilla bean is desired.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 1/2 cups buttermilk
• 2/3 cup sugar
• 1/4 cup butter, melted
• 1 large egg
• 1 tablespoon vanilla bean paste or pure vanilla extract
• 1 1/2 cups blueberries
• 2 tablespoons sparkling sugar or white diamond crystals sugar 

Directions:

• 1. Preheat oven to 350 degrees F. Line a 12-14 cup standard muffin tins with paper liners or coat with nonstick spray then set aside.
• 2. In a large bowl, combine and whisk flour, baking powder, cinnamon, baking soda and salt.
• 3. In a large glass measuring cup or another bowl, whisk together buttermilk, sugar, butter and egg. Stir in vanilla bean paste. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently toss to combine.
• 4. Scoop the batter evenly into the muffin tray almost to the top, then sprinkle with sparkling sugar. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
• 5. Remove from oven and cool on a wire rack.

recipe slightly adapted from:http://damndelicious.net/2014/02/17/blueberry-vanilla-muffins/

Blueberry Buttermilk Pancakes

These amazing fluffy buttermilk pancakes will soon be your favorite to make, they are perfect with the addition of buttermilk, fresh blueberries, lemon zest, a hint of cinnamon and then topped with warm syrup and butter. A perfect morning breakfast or for a brunch, so easy to make and all these items are in your pantry. The smell of these wonderful pancakes being made in the morning will wake everyone up and have them running for breakfast.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon Kosher salt
• 2 Tablespoon sugar
• 1/4 teaspoon ground cinnamon
• 1 cup fresh blueberries
• 2 cups buttermilk
• 2 large eggs, lightly beaten
• 1 teaspoon lemon zest

Instructions

1. In a large bowl whisk together dry ingredients and set aside.
2. In a small bowl toss blueberries with three tablespoons of the flour mixture. Set aside.
3. In a small bowl combine buttermilk, eggs, and lemon zest together. 
4. Slowly pour wet ingredients into the dry ingredients, it is okay to have a few small lumps, do not over mix. 
5. Fold in the blueberries and let pancake batter rest for ten minutes.
6. Heat a large skillet or griddle over medium-high heat.
7. Coat the entire griddle with butter, the more the better, I love butter 
8. Ladle 1/2 cup batter onto skillet for each pancake.
9. Flip when small bubbles appear on the surface and continue cooking until golden brown.
10. Serve with butter and warm syrup.

recipe and photo source from:http://www.momontimeout.com/2013/06/blueberry-buttermilk-pancakes/

Antipasto Salad Kabobs

These Antipasto Salad Kabobs are a delicious blend of everyones favorites. These are perfect appetizer to serve at parties. No need to make an antipasto platter these are perfect. All you have to do is grab your favorite meats and cheeses and whatever other antipasto ingredients you like and put them on wooden skewer. Perfect.. You could drizzle these Antipasto Salad Kabobs with your favorite vinaigrette, or put out a couple of different dressing for dipping. I love this idea ever since I found it.

1. 
   
2. 
   
3. Ingredients:
4. 2 (7 ounce) containers fresh mozzarella balls (bocconcini)
5. 2 ( 4 ounce) packages prosciutto
6. 1/2 pound genoa salami, sliced thin
7. 1 (12 ounce) jar roasted red peppers
8. 1  (6 ounce) can of black olives, or  fresh cured olives 
9. 1 bag of leaf lettuce, ( red, green leaf, romaine or your favorite lettuce)
10. 
    

Directions:

1. Lay out all you ingredients on a cutting board.
2. Alternate the ingredients onto the skewers on any pattern you like, adding lettuce leaves after every few ingredients.
3. Drizzle with balsamic vinaigrette or serve with dressing for dipping on the side. Serve on a platter.

recipe and photo source:http://www.mantitlement.com/recipes/antipasto-salad-kabobs/

Amish Cinnamon Bread

This amazingly moist bread is so simple and easy to make, with a cinnamon/sugar swirl in the middle of a delicious batter. For years I used to do the old fashion way of mixing and adding everyday a new ingredient and sharing, no more now you can have this bread right out of your oven in just minutes. and your house is filled with the  aroma of cinnamon while baking. It is the perfect bread for dessert or breakfast.

For The Batter ( Makes 2 loaves)

1 cup butter, softened

2 cups sugar

2 eggs

2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice

4 cups flour

2 teaspoons baking soda

Cinnamon/Sugar Mixture

2/3 cups sugar

2 teaspoons cinnamon 

Grease 2 standard loaf pans and set aside. 

1. In a large mixing bowl cream together butter, 2 cups of sugar, and eggs.  

2. Add milk, flour, and baking soda.  Put a little less than 1/2 of batter into greased loaf pans (1/4 in each pan).  

3. Mix in a small separate bowl the 2/3 cup sugar and cinnamon.  Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.  

4. Add remaining batter to pans; sprinkle with last of cinnamon topping.  Swirl with a knife.  

5. Bake at 350 degrees for 42-50 minutes or until toothpick comes out clean.  

6. Cool in pans for 30 minutes before removing from the pan.

recipe and photo source from:http://www.redflycreations.com/2012/10/the-amazing-amish-cinnamon-bread.html

Jalapeno Philly Cheese Steak Sandwiches

This delicious sandwich starts out with soft pretzel buns, then filled with an amazing steak, cheese and a spicy cheese sauce that you will love, it has a spicy kick from the jalapeño in the cream cheese. And the pretzel rolls just make this sandwich even better. My new favorite bread is a pretzel roll, I was a little hesitant when they first starting making pretzel rolls a long time ago, but now I make everything on those rolls, from breakfast, to burgers. I love them. You can make these as sliders or regular sized buns. Perfect for parties, lunch or dinners. This will soon become a favorite of yours.

1. 1-1.5 pounds beef chuck roast, shaved into thin slices or if you prefer any type of your favorite meat, just make sure it is shaved
2. 2 green bell pepper, sliced thin strips
3. 1 large onion, sliced thin rings
4. 2 cloves garlic, minced
5. 12 oz Kraft Philadelphia Spicy Jalapeno Cream Cheese or 12 ounces cream cheese and 1-2 diced very fine jalapeno or you can add more or less jalapeno depending on how spicy you like
6. 1 teaspoon Worcestershire sauce
7. 8-12 thin slices provolone cheese
8. 8 pretzel rolls 
9. salt and pepper
10. 6 Tablespoons butter, divided 
11. 2 Tablespoons olive oil 

Instructions

1. Place your oven on broil. Slice pretzels rolls in half and lightly butter each side using 2 Tablespoons butter, then arrange on a foil lined baking sheet and set aside.
2. Melt 2 Tablespoons butter and the olive oil in a large saucepan over medium heat. Add pepper, onion, and garlic and saute until golden and soft. Remove from pan and place in a bowl and set aside.
3. Melt another 2 Tablespoons of butter in the pan and add sliced beef (separating slices). Add worcestershire and season with salt and pepper and cook until meat is browned and cooked through. It does not need a long time, it can be a little pink or how ever you desire. Do not over cook. Stir in jalapeno cream cheese. Coating all of the meat. Remove from heat.
4. Place about 1/4 a cup of meat on the bottom half of each roll. Top with  pepper & onion mix. Top with a slice of provolone cheese. Broil in the oven until the provolone is melted and buns are toasted.

Note: Ask your butcher to shave your meat if you do not have a slicer, they will be happy to do this for you, it saves you the time of slicing at home. 

recipe and photo source adapted from:http://sweettreatsmore.com/2013/03/spicy-jalapeno-philly-cheese-steak-sliders/

Chocolate Cocoa Cheesecake Bars

These creamy melt in your mouth chocolate cheesecake bars have a chocolate crust topped with an amazing smooth and yummy cocoa cheesecake and topped with a silky and smooth chocolate ganache and lots of chocolate shavings. This is a recipe that is easy to make with ingredients that are already in your pantry. After I found this recipe I have been loving it since. They wont last long, they are that good. 

Ingredients For The Crust:
• 1 1/4 cups vanilla wafer crumbs (about 40-45 wafers)
• 1/4 cup sugar
• 1/3 cup Hershey's Cocoa
• 6 tablespoons butter, melted
Cheesecake
• 3 ( 8 ounces each)  cream cheese, softened
• 1 1/4 cups sugar
• 1 ( 8 ounce) container  sour cream
• 2 teaspoons vanilla extract
• 1/2 cup Hershey'sCocoa
• 3 eggs
Ganache
• 1/2 cup Hershey's Semi-Sweet Chocolate Chips
• 3 tablespoons heavy cream

           Toppings:

           Chocolate Shavings

Instructions

1. Heat oven to 325°F. Line a 13X9" baking pan with parchment paper and set aside.
2. In a large bowl, combine together crumbs, sugar and cocoa. Add in the melted butter; stir until well combined. Press mixture firmly onto bottom of the prepared baking pan, using your fingers.
3. Set the prepared crust aside while making the filling.
4. In a large mixing bowl, add the cream cheese and sugar.
5. With the paddle attachment on, beat on low-medium speed until light and fluffy, do not over mix. 
6. Add sour cream and vanilla; beat just until blended.
7. Stir in the cocoa powder.
8. Add eggs, one at a time, beating after each addition. 
9. Pour over the crust.
10. Bake in preheated oven for 38-42 minutes.
11. Turn the oven off, open the door and let the cheesecake cool for few hours in the warm oven.
12. Once the cheesecake is completely cooled, place in the refrigerator and start the ganache.
13. For The Ganache: In a heatproof bowl, add the chocolate chips and heavy cream. Microwave for 1 minute and stir to combine. Stir after 30 seconds. 
14. Pour over the cheesecake. Decorate with chocolate shavings. Store in the refrigerator. 
15. Refrigerate for a couple of hours before cutting into bars.

original recipe from Hershey's Chocolate Cookbook
recipe and photo source:http://roxanashomebaking.com/cocoa-chocolate-cheesecake-bars-recipe/